How to Make Pozole Verde de Pollo (Mexican Green Soup with Chicken and Hominy)

By J. Kenji López-Alt · 90 min

Ingredients

Instructions

1. In a large Dutch oven over medium-high heat, toast the pumpkin seeds, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Move them to a bowl.
2. Add the chicken, tomatillos, onion, jalapeño, poblano, Anaheim pepper, chicken stock, oregano, epazote if using, and a large pinch of salt. Bring to a boil over high heat, then reduce to a bare simmer and cook, stirring occasionally, until the chicken and vegetables are completely tender, about 40 minutes.
3. Remove the chicken with tongs to a plate and set aside. Discard the epazote sprigs. Strain the broth into a large bowl. Put the strained solids, the pumpkin seeds and the cilantro into a blender and blend on high until smooth. Set aside.
4. Skim a few tablespoons of fat from the strained stock into the Dutch oven. Over high heat, stir until the watery stock fully evaporates and a browned layer forms on the bottom, then stir in the blended mixture all at once and cook for about 15 seconds, stirring.
5. Immediately pour in the strained stock and fat and stir to combine. Bring to a bare simmer, stir in the hominy, and season with salt to taste. Keep warm.
6. Once the chicken is cool enough to handle, discard the skin and bones and shred the meat into bite-sized pieces. Stir it back into the soup.
7. Ladle into bowls and serve immediately, topped with diced avocado, diced radish, sliced chilies, chopped cilantro and chopped white onion.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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